recipes

Snacks 06 February 2019

Simple Snacks for Anytime Entertaining

(Family Features) When it comes to entertaining, it’s not always about three-course meals or hours upon hours of preparation. Sometimes, the best hosts look toward simple snacks and small plates to please guests with an array of palates.

Herbs, onions, artichokes and olives create a medley of flavors atop this savory flatbread that makes it easy to give guests a fresh bite without spending too much time in the kitchen. Or you can enjoy a berry and beet chutney as a topping for crostini that is spread with goat or cream cheese, or topped with a thin slice of Gouda or a runny slice of Brie. It’s also a welcome addition to an open-face sandwich.

The secret is using convenient ingredients like Aunt Nellie’s Harvard Beets and Holland-Style Onions that contribute great flavors to recipes and also help streamline preparation as guests settle in for an evening of fun and relaxation.

Explore more ideas to make your entertaining skills shine at AuntNellies.com.

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Herbed Mediterranean Flatbread

Prep time: 15 minutes
Cook time: 10-12 minutes
Servings: 4

  • 1          jar (16 ounces) Aunt Nellie's Holland-Style Onions
  • 1          jar (7 1/2 ounces) quartered, marinated artichoke hearts
  • 1/4       cup finely chopped red bell pepper
  • 1/4       cup chopped fresh parsley
  • 2          tablespoons chopped or sliced Kalamata olives
  • 1/4       teaspoon crushed red pepper flakes
  • coarsely ground black pepper
  • 2          tablespoons shredded Parmesan cheese, divided
  • 2          teaspoons olive oil
  • 1/2       teaspoon dried thyme leaves, crushed
  • 1          clove garlic, minced
  • 2          whole-grain round or square flatbreads (about 6-7 inches diameter)
  • fresh basil (optional)
  1. Heat oven to 400° F. Drain onions. Pat dry. Discard liquid. Drain artichokes well. Discard liquid.
  2. Press onions with spatula to crush lightly. Pat dry again. Place in large bowl. Coarsely chop artichokes. Add to bowl with onions. Stir in bell pepper, parsley, olives, red pepper flakes, black pepper and 1 tablespoon Parmesan cheese; set aside.
  3. In small bowl, stir together olive oil, thyme and garlic. Brush over one side of flatbreads. Place on baking sheet; bake 2 minutes. Remove from oven.
  4. Top each flatbread with onion mixture. Sprinkle with remaining Parmesan cheese. Return to oven. Bake 8-10 minutes, or until heated through and flatbread is crisp.
  5. Cut each flatbread in half. Sprinkle with fresh basil, if desired.

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Beet and Berry Chutney

Prep time: 20 minutes
Servings: 10

  • 1/2       cup orange marmalade
  • 1          jar (15 1/2 ounces) Aunt Nellie’s Harvard Beets, not drained
  • 1/4-1/2 teaspoon crushed red pepper flakes
  • 1          tablespoon finely chopped candied ginger (optional)
  • 1 1/2    cups berries (fresh or frozen unsweetened cranberries, blueberries, raspberries or strawberries, cut in half or quartered, if large)
  1. In medium saucepan over medium heat, stir marmalade until melted. Stir in beets and red pepper. Cook 3-5 minutes until liquid is reduced by about half, stirring frequently. Add ginger, if desired.
  2. If using only cranberries, add to pan with beet mixture and cook until they just begin to pop. If also using other berries, add to beet-cranberry mixture; stir and heat through. If using only blueberries, raspberries or strawberries, add to beet mixture after reducing liquid. Stir and heat through.
  3. Remove pan from heat; cool to room temperature before serving.

Note: Chutney can also be served chilled. Store, covered, in a refrigerator up to 1 week.

Source: Aunt Nellie’s

Holiday 09 November 2017

Cook Like a Top Chef this Holiday Season

(Family Features) This holiday season, you can impress your guests with these tips and recipes from award-winning chefs Seamus Mullen and John Tesar:

  • Start with fresh, high-quality ingredients that are versatile and easy to cook, like fresh pork.
  • Look for meats with marbling, which translates to flavor and tenderness.
  • Let your meat rest before cutting into it, to help retain moisture and juiciness.

Try out these festive dishes featuring all-natural, hand-trimmed Smithfield Prime Fresh Pork. For more holiday recipe inspiration, visit smithfield.com/primechefs.

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Pork Tenderloin and Fennel with Cranberry-Ginger Relish

Recipe courtesy of Chef Seamus Mullen
Prep time: 20 minutes
Cook time: 1 hour
Servings: 8

  • 2          Smithfield Prime Fresh Pork Tenderloins
  • 1          piece fresh ginger
  • 2          tablespoons unsalted butter
  • 4          stars anise
  • 2          cups cranberries
  • 1/4       cup honey
  • kosher salt
  • ground black pepper
  • 4          bulbs fennel, quartered
  • 1          lemon, sliced thin, seeds removed
  • 6          tablespoons olive oil, divided
  1. Heat oven to 400° F.
  2. Remove fresh pork tenderloins from package and let rest up to 15 minutes.
  3. Use vegetable peeler to peel skin off ginger. Cut lengthwise to make paper-thin slices. Stack slices and use knife to cut into thin threads.
  4. In saucepan, heat butter until foamy. Stir in 2-3 tablespoons ginger, star anise and cranberries; saute about 5 minutes.
  5. Add enough water to cover mixture. Reduce heat to simmer; cook until cranberries break down, about 7-10 minutes. Stir in honey; season with salt and pepper. Keep warm.
  6. In large baking pan, combine fennel, lemon slices and 1/4 cup olive oil; season with salt and pepper. Roast in oven 25-30 minutes.
  7. While fennel is roasting, in cast-iron skillet, heat remaining olive oil over high heat. Season tenderloins with salt and pepper; brown all sides, about 5 minutes.
  8. Transfer skillet to oven and bake until internal temperature reaches 145° F. Let stand 10 minutes before slicing.
  9. Place tenderloins and fennel on platter; top with cranberry-ginger relish.

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Ancho Chile Rubbed Pork Loin with Fig Chutney

Recipe courtesy of Chef John Tesar
Prep time: 10 minutes, plus marinade time
Cook time: 1 hour, 50 minutes
Servings: 6

Pork Loin:

  • 1          Smithfield Prime Boneless Center Cut Fresh Pork Loin
  • 1/4       cup ancho chile powder
  • 1 1/2    tablespoons paprika
  • 2 1/2    teaspoons mustard powder
  • 2 1/2    teaspoons ground coriander
  • 2 1/2    teaspoons ground oregano
  • 1          teaspoon kosher salt, plus additional for seasoning
  • 1          teaspoon ground black pepper, plus additional for seasoning
  • 1/2       teaspoon ground cumin
  • 1/2       teaspoon ground chile de arbol
  • 3          tablespoons canola oil

Fig Chutney:

  • 1          cup tawny port
  • 3/4       cup dried figs, quartered
  • 1/4       cup water
  • 2          tablespoons unsalted butter
  • 1          strip lemon zest
  • 1          small bay leaf
  • 1/2       cinnamon stick
  • 1/2       tablespoon sugar
  • coarse ground salt
  • ground black pepper
  1. Remove fresh pork loin from package and let rest up to 15 minutes.
  2. Mix together ancho chile powder, paprika, mustard powder, coriander, oregano, 1 teaspoon salt, 1 teaspoon pepper, cumin and chile de arbol. Combine with canola oil; mix well.
  3. Rub pork loin with chile rub and refrigerate 4 hours.
  4. Heat oven to 400° F.
  5. Season pork loin with salt and pepper, and place in roasting pan; roast 1 hour until internal temperature reaches 145° F. Let stand 15 minutes; slice into 1-inch-thick slices.
  6. To make chutney: In saucepan, combine port, figs, water, butter, lemon zest, bay leaf, cinnamon and sugar. Season with salt and pepper.
  7. Bring to boil; reduce heat and simmer, partially covered, until liquid is consistency of jam, about 30 minutes. Discard bay leaf and cinnamon stick.
  8. Place pork loin slices in bowl and top with chutney. Serve over creamy polenta.

Source: Smithfield

Meal Ideas 03 November 2017

Spice Up the Season

Flavorful holiday dishes for every course

(Family Features) Whether this holiday marks your culinary debut or you’re a seasoned chef looking for a fresh take on seasonal favorites, you can take some notes from the pros. Every good chef has an arsenal of tricks and techniques to create amazing dishes every time, and the perfect blend of spices is one of those winning secrets.

In a properly seasoned dish, the spice accents the natural flavors without overpowering them. That’s why it’s a good idea to build your menu around spices and herbs of the highest quality, such as Spice Islands, which crafts and packages spices and herbs from around the world to deliver the most authentic and intense flavor possible.

Add flavor-rich, seasonal spices to your holiday table with these flavorful recipes for a Traditional Turkey Rub, Cranberry Apple Chutney, Butternut Squash Soup with Thyme Butter and Mini Pumpkin Cheesecakes.

From the appetizers to the main dish to dessert, flavorful seasonings can make a good recipe great. Find more ideas for spicing up your holiday menu at SpiceIslands.com.

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Mini Pumpkin Cheesecakes

Prep time: 15 minutes
Total time: 1 hour, 50 minutes
Yield: 18 mini cheesecakes

  • 18        paper baking cups (2 1/2 inch diameter)
  • 18        gingersnap cookies
  • 12        ounces cream cheese, softened
  • 3/4       cup sugar
  • 1          tablespoon corn starch
  • 1          teaspoon Spice Islands Pumpkin Pie Spice
  • 2          eggs
  • 1          cup canned pumpkin
  • 1/3       cup light corn syrup
  1. Heat oven to 325° F. Line muffin tin with paper baking cups. Place 1 cookie in each cup.
  2. With electric mixer, beat cream cheese, sugar, corn starch and pumpkin pie spice. Add eggs and mix well. Add pumpkin and corn syrup; beat 1 minute.
  3. Pour filling into liners, dividing evenly. Bake 30-35 minutes until just set.
  4. Chill 1 hour.

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Cranberry Apple Chutney

Prep time: 15 minutes
Total time: 45 minutes
Yield: 2 cups

  • 1          bag (12 ounces) fresh or frozen cranberries
  • 1/4       cup water
  • 2          large apples, cored and chopped
  • 1 1/2    cups sugar
  • 2/3       cup finely chopped onion
  • 2/3       cup golden raisins
  • 2          teaspoons minced fresh ginger
  • 1          teaspoon Spice Islands Minced Garlic
  • 1          teaspoon salt
  • 3/4       teaspoon Spice Islands Ground Allspice
  • 1/4       teaspoon Spice Islands Ground Saigon Cinnamon
  • 1/8       teaspoon Spice Islands Ground Cloves
  • 2/3       cup dark corn syrup
  • 1/3       cup cider vinegar
  • 2/3       cup chopped pecans
  1. In large saucepan, combine cranberries, water, apples, sugar, onion, raisins, ginger, garlic, salt, allspice, cinnamon and cloves. Bring to boil over medium-high heat. Reduce heat; cover, stirring occasionally, 15 minutes. Add corn syrup, vinegar and pecans. Cook uncovered 15 minutes, stirring frequently.
  2. Serve with roast turkey, pork roast or baked ham.

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Butternut Squash Soup with Thyme Butter

Prep time: 35 minutes
Total time: 1 hour, 30 minutes
Yield: 6-8 servings

  • 1          tablespoon vegetable oil
  • 1          teaspoon Spice Islands Ground Ginger
  • 1/4       teaspoon Spice Islands Cayenne Pepper
  • 3          pounds (about 7 cups) butternut squash, peeled and cut into 1-inch pieces
  • 2          medium cooking apples, peeled, cored and coarsely chopped
  • 2          small onions, coarsely chopped
  • 2          cans (14 1/2 ounces each) chicken broth, divided
  • 1/2       cup water
  • Thyme Butter:
  • 1/4       cup butter, softened
  • 1/2       teaspoon Spice Islands Thyme
  • 1/2       teaspoon Spice Islands Garlic Powder
  1. Heat oven to 425° F.
  2. In large bowl, combine oil, ginger and cayenne pepper. Add squash, apples and onions; toss to coat. Transfer to 15-by-10-inch baking pan. Roast in single layer 35-45 minutes, or until tender. Remove from oven.
  3. Working in batches, combine squash mixture and one can chicken broth in blender or food processor; blend until smooth. Transfer pureed mixture to large saucepan. Stir in remaining chicken broth and water. Bring soup to boil; reduce heat and simmer, uncovered, 10 minutes.
  4. To make thyme butter: Combine butter, thyme and garlic powder until well blended. Spoon onto wax paper and roll into 3-inch log; wrap tightly and refrigerate until firm.
  5. To serve, cut butter into thin slices. Ladle hot soup into individual bowls; top each with slice of butter.

Tip: Puree can be made in advance, covered and refrigerated up to 2 days.

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Traditional Turkey Rub

Prep time: 5 minutes
Yield: rub for 1 turkey (about 15 pounds)

  • 2          teaspoons Spice Islands Crushed Rosemary
  • 1          teaspoon Spice Islands Thyme
  • 1          teaspoon Spice Islands Onion Powder
  • 1/2       teaspoon Spice Islands Garlic Powder
  • 1/8       teaspoon Spice Islands Ground Saigon Cinnamon
  • sea salt
  • Spice Islands Ground Black Pepper
  • pure olive oil (optional)
  • 1          turkey
  1. In small bowl, combine rosemary, thyme, onion powder, garlic powder and cinnamon. Generously add salt and pepper. Lightly coat turkey with oil, if desired.
  2. Rub all surfaces of turkey with seasoning. Roast according to package directions.

Photo courtesy of Getty Images (whole turkey on platter)

Source: Spice Islands

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